Fill your kettle and boil it, then pour the hot water into a large pan. Add a pinch of salt, cover the pan with a lid (or use a baking tray if you don’t have a lid) and bring the water back to the boil.

While the water in the pan comes back to the boil, tip the cherry and baby plum tomatoes into a large mixing bowl. Lay a tea towel over half the bowl (this will stop the juice squirting out all over your kitchen). Use your hands to gently squash the tomatoes and pull them open – wear an apron while you do this to protect your clothes. You want to tear the tomatoes open to release plenty of juice into the bowl. For a less messy option, simply halve the tomatoes.

When the water is boiling, tip in the chifferini pasta. Half-cover the pan with the lid or baking tray, bring back to the boil and then turn the heat down and simmer for 8 mins till the pasta is cooked, but still with a little bite too it. It shouldn’t be too soft.

While the pasta cooks, peel and finely chop the garlic. Pick the oregano leaves off their sprigs and roughly chop the leaves. Put a frying pan on a medium-high heat and warm it up for 1 min. Add 1 tbsp olive oil and the garlic. Sizzle, stirring, for 15 secs. Add the squashed tomatoes and their juices to the pan with a pinch of dried chilli flakes (these are spicy, so use as much or as little as you prefer) and a pinch of salt and pepper. If you halved the tomatoes, add 100ml water to the pan too. Fry, stirring often, for 4-5 mins till the juices in the pan thicken up slightly.

Scoop 1 mugful of water out of the pasta water (do this carefully, keeping your fingers away from the hot water. Use 100ml boiling water from your kettle if you prefer). Drain the pasta and tip it back into the pan. Add a splash of the pasta water to the cherry tomatoes – around 100ml – and most of the oregano. Stir to mix, taste and add a pinch more salt and pepper if you think it needs it.

Scoop the sauce into the pan with the pasta and toss to mix. Spoon onto 2 warm plates and top with spoonfuls of the ricotta. Top with the last of the oregano and a pinch more chilli flakes. Serve straight away.